This post may contain affiliate links. Please read our disclosure policy.
These Shrimp Stuffed Jalapenos are smoky, spicy, and wrapped in crispy bacon! They’re the perfect easy appetizer for game days, cookouts, or any night you want something fun and finger-licking good. Each bite is juicy shrimp tucked inside a mild jalapeno and brushed with a sweet-spicy glaze.
Try our Jalapeno Popper Stuffed Mushrooms or Air Fryer Jalapeno Poppers next!
Why you’ll love them
If you’re a fan of bold, sweet-heat flavors, this recipe will be your new go-to. It’s the kind of appetizer that disappears fast — shrimp stay tender, bacon gets perfectly crisp, and the jalapenos mellow out just enough to please everyone (even those who say they “don’t like spicy food”).
They’re:
- Simple – just a handful of ingredients you probably already have
- Crowd-pleasing – bacon and shrimp together? Always a hit
- Flavor-packed – smoky paprika and a touch of honey glaze for that irresistible finish
- Quick to make – ready in about 20 minutes
Helpful Tips
- Wear gloves when handling jalapenos if you’re sensitive — the oils can linger!
- Secure the bacon with toothpicks to keep everything in place while broiling.
- For extra-crispy bacon, broil a bit longer or finish in an air fryer for 1–2 minutes.
- Don’t skip the glaze — it caramelizes under the broiler for a perfect sticky finish.
How to make Shrimp Stuffed Jalapenos
This is a quick overview — full ingredient amounts are below in the recipe card.
- Prep the jalapenos: Slice each in half lengthwise and remove seeds and membranes.
- Season the shrimp: Pat dry and sprinkle with smoked paprika, salt, and black pepper.
- Stuff and wrap: Place a shrimp inside each jalapeno half and wrap with half a slice of bacon. Secure with a toothpick.
- Add glaze (optional): Mix honey (or maple syrup) with a bit of hot sauce and brush over the bacon.
- Broil: Place the pan about 5–6 inches from the heat. Broil for 6–7 minutes per side, brushing with more glaze halfway through, until bacon is crisp and shrimp is cooked through.
Serve warm and watch them disappear!
Variations
- No shrimp? Swap in small chicken tenders or even cubes of cream cheese for a more traditional jalapeno popper.
- Make it spicy: Add a pinch of cayenne or use hot honey for the glaze.
- Sweet and smoky twist: Try brushing with maple syrup and a dash of chipotle powder.
- Air fryer version: Cook at 390°F (200°C) for about 10–12 minutes, flipping halfway through.
What to serve with them
Serve your Shrimp Stuffed Jalapenos with:
- A side of ranch or blue cheese dip for cooling contrast
- Grilled corn salad or mango coleslaw for a summer BBQ spread
- A cold drink — sparkling lemonade, beer, or a mocktail with lime pairs perfectly
Leftovers and storage
These are best served fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. Reheat them in the air fryer or oven at 350°F (175°C) until warmed through and bacon is crisp again.
Freezing isn’t recommended since shrimp and bacon can lose texture after thawing.
❓FAQs
You can, but they may turn rubbery under the broiler. Raw shrimp work best.
Once seeds and membranes are removed, they’re fairly mild. You can even soak them in cold water for 15 minutes to reduce heat more.
Absolutely! Grill over medium heat for 6–8 minutes per side until bacon is crispy and shrimp is pink.
⭐ If you make them, don’t forget to leave a rating and comment below to let us know how they turned out!
Pin this now to find it later
Pin It
Shrimp Stuffed Jalapenos
Ingredients
- 12 medium fresh shrimp, peeled and deveined
- 12 jalapeno peppers, halved lengthwise and seeds removed
- 6 bacon slices, cut in half lengthwise
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Glaze (optional):
- 1 tablespoon honey, or maple syrup
- 1 teaspoon hot sauce, adjust to taste
Instructions
- Prepare the peppers: Cut a slit lengthwise in each jalapeno pepper and remove the seeds and membranes.
- Season the shrimp: Pat the shrimp dry and sprinkle with smoked paprika, salt, and black pepper. Place one shrimp inside the cavity of each jalapeno.
- Wrap with bacon: Wrap each stuffed pepper with half a slice of bacon, securing it with a wooden pick. Arrange on a parchment paper-lined baking sheet.
- Glaze ( optional): In a small bowl, mix honey (or maple syrup) with hot sauce. Brush a light layer over the bacon-wrapped jalapenos.
- Broil: Place pan about 5–6 inches from the heat source. Broil for 6–7 minutes per side, brushing with more glaze halfway through, until the bacon is crisp and shrimp is cooked through.
- Remove picks if desired and serve warm.
Notes
- Wear gloves when handling jalapeños to avoid irritation.
- For less heat, remove all seeds and membranes from the peppers.
- Use regular-cut bacon for easier wrapping and crispier texture.
- Broiling times may vary — watch closely so the bacon doesn’t burn.
- Leftovers can be stored in the fridge for up to 2 days and reheated in the air fryer or oven at 350°F (175°C) until crisp.
- For a twist, brush with maple syrup or hot honey instead of regular honey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
Made these for a weekend BBQ, and they disappeared fast! The bacon crisped up perfectly, and that glaze—wow. Spicy, sweet, and smoky all at once.
I love hearing that, Andre! They’re always a hit at parties. So glad everyone enjoyed them!